How to make homemade blueberry jam to be able to store it for later use.
- 2-1/2 pints fresh or frozen, thawed blueberries
- 1 tablespoon lemon juice
- 5-1/2 cups sugar
- 3/4 cup water
- 1 box (1-3/4 ounces) powdered pectin
- About 5 half-pints
Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice and water. Stir pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars (jars that have been boiled for 10 minutes and kept hot), leaving 1/4-inch headspace.
Adjust lids and process as recommended in table below.
Recommended process time for Blueberry Jam in a boiling water canner
|Process Time at Altitudes of|
|0-1,000 ft||5 minutes|
|1,001-6,000 ft||10 minutes|
|Above 6,000 ft||15 minutes|
|Style of Pack||Hot|
|Jar Size||Half-pints or pints|